Green, Green and more Green!
Recently, thanks to the media, a lot of people became obsessed with the idea of healthy eating, in fact, people now enjoy eating fresh and clean food. Wherefore, demands for food that is organic, gluten free and GMO-free is on the rise.
Even though the media has hyped up healthy eating, people still seem to think healthy eating is all about salads only, (it is not); if you are one of those people let me spice up your basic green salad.
Here are three raw green salad recipes with a swivel designed to meet your cravings:
- Spinach ( a bunch, usually weighs between 250g-350g – 2-3 cups )
- Mushrooms ( 5-6 buttons of mushrooms, sliced)
- Strawberries ( 6 strawberries cut in 4 pieces)
- Pineapples (4 circular slices of pineapples cut into 8 pieces each)
- Oranges (2 oranges, sliced in 4 circles then sliced again to make small triangles)
- Roasted Pine nuts, Pecan nuts, Walnuts (3/4 cup)
- 1 squeezed Lemon
- 2 table spoons of olive oil
- 2 tsp Salt
- 1 tablespoon Sumac
All of the above ingredients could be altered to suit your preference. For instance, if you are not a fan of strawberries you can alter them for mangos. Furthermore, the Sumac spice could be very sourly for some people, if that is the case put only 2 tsp of it.
- After washing the fruits and vegetables, in a large bowl toss the spinach and mushrooms around without the fruits.
- In a different bowl prepare the dressing by mixing the lemon, olive oil, salt and sumac. I like to leave the dressing on the side for a while for it to marinate and for the ingredients to combine with each other.
- Pour the dressing on the bowl with spinach and mushrooms, mixing them well.
- Put all the cut fruits into the bowl and toss them around.
- Break the different kinds of roasted nuts and sprinkle them on the top of the salad.
Up Beat Greek salad
- Rocha Leaves – (a bunch – 2-3 cups )
- Feta Cheese – ( A cube weighing 200g)
- Red Grapes – ( a cup )
- 1 chopped hot green pepper
- walnuts – ( 1/2 cup )
- 1 Squeezed Lemon
- 2 tsp Salt
- 3 tsp Sumac
- 2 table spoon of Olive Oil
- Start by making the dressing, mix the lemon with the chopped hot green pepper, salt, sumac, and olive oil.
- Toss the Rocha leaves with the grapes.
- Add the cubes of Feta cheese and walnuts on top and pour the dressing.
- Mix well and enjoy.
I did apply other types of roasted nuts other than walnuts on top as I prefer my salad with a variety of them but this is optional as well.
Jazzed Up Caprese Salad
- Cherry Tomatoes (500g)
- Fresh Mozzarella cheese ( 2 blocks – 400g )
- Basil leaves ( a batch – 1 cup of Basil)
- Mint leaves ( a hand full – 1/4 of a cup )
- 2 table spoons of roasted pine nuts
- 2 table spoons of Red Chilli Flakes
- 3 tsp of Garlic powder
- 3tsp of onion powder
- 1 tsp of Oregano
- 1 tsp of Salt
- 2 tsp of Zaatar
- 1 table spoon of Balsamic Vinegar
- 2 table spoons of olive oil
- In a tray, put the chopped cherry tomatoes and season them with Garlic powder, onion powder, Oregano, Salt and olive oil.
- Preheat the oven at 200*c and put the tray with the tomatoes in it. leave the tomatoes for about 15-20 minutes or till they turn to a caramelized brown color.
- In a bowl place the cut circular pieces of mozzarella.
- Chop the mint and basil leaves and mix them with Balsamic vinegar, olive oil, and Zaatar. You have the option to use the blender to make the mint and the basil to paste like, however, I like to keep them as they are to give a crunch of a salad.
- Once the tomatoes are done, take them out of the oven and place them next to the mozzarella cheese and drizzle the mint and basil mixed with the condiments on top.
I’m the kind of person that gets bored of the classics and so I like to change up recipes and add my own touch to them. So I changed up the old classic white rice recipe to a more modern delicious rice recipe.
The Green Rice?
- 1 cup of white Rice (washed and drained from water )
- 3 tsp of salt
- 3 tsp of powdered cayenne pepper
- 100g of olive oil – 3 table spoons
- Frozen Spinach
- The water to Rice ratio varies depending on the type of Rice used. If the rice grains are small ( Egyptian rice)- 1 cup of water for every cup of rice, if the rice grains are tall (Uncle beans rice ) – 2 cups of water for every cup of rice.
- Mix all the ingredients with the rice and apply the correct ratio of water.
- put on high temperatures on the stove until a boil is reached then lower the heat and leave to cook.